Lamb Moussaka

A traditional Greek dish made with layers of eggplant, potatoes, and a spiced lamb mixture, all topped off with a creamy béchamel sauce.

Ingredients - Serves 6

Preheat the oven to 400°F. Arrange the eggplant and potato slices on a baking sheet, brush with olive oil, and bake for 20 minutes.
In a large skillet, cook the ground lamb over medium heat until browned. Remove the lamb and set aside.
In the same skillet, cook the onion and garlic until soft. Add the tomato paste, wine, cinnamon, and allspice. Return the lamb to the skillet and simmer for 15 minutes.
In a separate saucepan, make the béchamel sauce by melting butter, adding flour to make a roux, then gradually adding milk while stirring. Remove from heat and stir in the beaten eggs and cheese.
In a baking dish, layer the eggplant, lamb mixture, and potatoes. Pour the béchamel sauce over the top.
Bake for 45 minutes, or until the top is golden. Let the moussaka rest for 20 minutes before serving.